Summer Brussels Sprout Salad
This summer brussel sprout salad is made with shaved raw brussels sprouts, kale, fresh strawberries, avocado, and quinoa, all tossed in a simple lemon dressing. It holds its crunch after dressing and is ready in 25 minutes.
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Ingredients
For the Salad:
- ¼ cup uncooked quinoa
- ½ cup water
- 1 lb brussels sprouts - trimmed and shaved
- 5 cups kale - stems removed and chopped into small pieces
- 1 cup strawberries - sliced
- 1 avocado - cut into chunks
For the Dressing:
- ¼ cup lemon juice - from 1-2 lemons
- ⅓ cup extra-virgin olive oil
- 1 tablespoon honey - or agave syrup
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley - finely chopped
- ¼ teaspoon kosher salt - or to taste
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a small pot, combine ¼ cup uncooked quinoa and ½ cup water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 10 to 15 minutes until the water is fully absorbed. Spread on a plate or sheet pan and set aside to cool completely before using.
- While the quinoa cools, trim the stem end off 1 lb brussels sprouts and remove any discolored outer leaves. Shave thin using a food processor with a slicing attachment, a mandoline, or a sharp knife.
- Trim the woody stems off of 5 cups kale and chop the leaves into small pieces.
- In a small bowl, whisk together ¼ cup lemon juice, ⅓ cup extra-virgin olive oil, 1 tablespoon honey, ¼ teaspoon garlic powder, 1 tablespoon fresh parsley, and ¼ teaspoon kosher salt until combined.
- In a large bowl, combine the shaved brussels sprouts, kale, and cooled quinoa. Pour the dressing over and toss until well coated.
- Just before serving, add 1 cup strawberries and 1 avocado and toss gently. Serve immediately.
Notes
- Make ahead: Toss the brussels sprouts, kale, and quinoa together up to a few hours in advance. Whisk the dressing and keep it separate until you're ready to eat. Strawberries and avocado go in right before serving.
- Shaving the brussels sprouts: A food processor with a slicing attachment is the quickest method. Details on the knife and mandoline approach are in the post above.
- Sweetener: Agave and honey both work in the dressing. Agave keeps the recipe fully vegan.
Nutrition
Calories: 203kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 613mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4690IU | Vitamin C: 115.1mg | Calcium: 95mg | Iron: 1.9mg
